Confit Fennel and Ricotta Pizza

30 Minutes for confit fennel
Prep Time
cook 4-12 depending on base used
16 Pizzas
Confit Fennel Pizza

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Simple to prep, build and serve in a short time, while adding flair and a culinary edge to your restaurant’s pizza or flatbread range.


10 w oz. Fresh fennel, bulb only
8 w oz. Salted butter
12 Inch dough base, premade or fresh
6 oz Red Gold Plant Based Italian Sausage Pasta Sauce
Batch Confit fennel
4 w oz. Sliced Red onion
16 fl oz Full Cream Ricotta
Fennel fronds, lemon zest and red pepper flakes for garnish (optional)


Confit Fennel:

  1. Finely slice the fennel bulb, reserving the fronds for garnish.
  2. Melt the butter in a pan, add fennel and season.
  3. Confit on a low heat for 15- 20 minutes until soft, sweet and slightly golden, the volume will reduce significantly during this time. Drain excess butter.

Final Build:

  1. Spread Red Gold Plant Based Italian Sausage Pasta Sauce over the pizza base.
  2. Spread confit fennel and sliced red onion over the sauce.

  3. Bake for the appropriate amount of time for base chosen – dough should be golden and bubbly and sauce and onions slightly caramelized.

  4. Dollop ricotta over the pizza and garnish with fennel fronds, lemon zest and red pepper flakes, if desired.